Stop apologizing for the camera. You're awesome and your cooking techniques are exactly what I've learned working in the hard core French restaurants in NYC (no it's not France, but C'est la vie). I come here for all my recipes. Much easier than opening up my 10lb books. Thanks for all your videos, truly the best I've seen.
Oh my gosh!!! I have never seen such a unique, delicious looking salad!! This is phenomenal! AND he incorporated lessons in classic French techniques for salad dressings! This guy is amazing!
@@sungod86 i dont know about these in detail, but old recipes often times didn't have times or temperatures, it just said 'cook until golden-brown, soft etc.
@@jrowe9301 I think that's it exactly. In a Book like Escoffier, the recipes are derivitive. And you have to know a lot of basic techniques. It is very different than a modern cookbook, where every recipe includes a list of ingredients and step-by-step instructions.
We made the third dressing in the book, with the hard boiled eggs, quit often when I was young. We used to add spring onion to it.I am now almost seventy and recently started to use the sauce again and I love it.
Seriously! Stephane deserves a million plus subscribers! I'm a huge fan! Stephane, you should do a biography video, tell us about yourself, your experiences cooking... How you learned, experiences, etc... You are the coolest! Escoffier would've been proud! :-) thank you for your videos! You inspire me my friend.
You are an Artist, and feel like a friend. This is an inspiration for my Summer ahead. I love beets, onions, vinaigrette, mustard, tomatoes, real mayonnaise. I have not done celeriac much. at all.
Salut Stéphane, c'est un très beau plateau de salade composée 🥗👍👍👍🧡🧡, un vrai chef-d'œuvre pour des occasions spéciales! Merci beaucoup d'avoir tant travaillé uniquement pour nous montrer des sauces diverses!
An excellent salad dish sir,will have to save the video for our summer days outside.I'm thinking,salmon as the main and ciabatta bread with your salad dish...."voila"
Really Beautiful. I look forward to having this Salad very soon. Thank you for your Great Demonstration,. I have never had the Root of Celary, As I never have even seen the Root before would it be ok if I used very thinly sliced. Celery sticks. . I grew Celery. Rather I tried to grow it but it was very difficult. . It rotted . Best for me to buy it, I will try the sticks & do my best . Thank you for your delicious looking sauce. It is great to see into the bowl. One can see the tiny amounts of ingredients add up to a delicious sauce from the tiny grains of salt & pepper to the small amount of mustard & so on until you had a lovely bowl of Dressing. . Thank You once again for your Lovely Meal. Your Lovely Salad, which I love, As I am Vegetarian I would love to see some vegetarian meals. I try to make some myself & I try to add some tinned beans in the app sense of fish which I do eat , I will use Lentils as well . But I would love some good healthy vegetarian food please. Regards. & Greetings from Ireland ☘️☘️☘️
Its wonderful just as he has done, or simply peeled and rubbed with lemon and slices with other veggies for a platter with dip. Best of all, I love it roasted in chunks with carrots, parsnips, onion, broccoli stems and Brussels sprouts. It holds its own. Yum!
The salad platter looks really amazing and I am sure it tastes equally good. And this salad is very healthy too. Thank you Stéfane for all your efforts.
wow impressive can't wait to make some of these....especially that cream one....yummmm on vegies. Thanks for sharing. I will never buy another store bought mayo etc....What kind of mustard are you using? I just wanted to eat that....drooling.
4th Au lard, with its association with dandelions explains to me where we got our hot, spinach-salad dressing. I’d always wondered why spinach got it’s own unique dressing.
It probably depends on the mustard. Mustard contains some of the same 'pungent' chemicals as horseradish, and the strength of each can vary. Some prepared mustards already have added horseradish in them. If you like extra strong sharpness, then go for it.
@@FrenchCookingAcademy I've just made one this afternoon...made it with rice cream (crème de riz) and porcini.... A good idea for you Stéphane! the one I've made is so consistant that I couldn't eat anything after that! Je suis calé jusqu'à demain!!!
A platter with a lil chicken mixed with the mayo dressing, cabbage fine shredded with mustard cream, for something with color? Red onion and asparagus with the other dressing
Raised in France by Polish mom and French dad, in the 50’s it was my job to make mayonnaise! Happy memories!
Stop apologizing for the camera. You're awesome and your cooking techniques are exactly what I've learned working in the hard core French restaurants in NYC (no it's not France, but C'est la vie). I come here for all my recipes. Much easier than opening up my 10lb books.
Thanks for all your videos, truly the best I've seen.
C'est la vie*
Word up, brother!
Agree totally
Oh my gosh!!! I have never seen such a unique, delicious looking salad!! This is phenomenal! AND he incorporated lessons in classic French techniques for salad dressings! This guy is amazing!
thanks for the compliment s 🙂👨🏻🍳
Let´s bring this guy to 1 Mil.
TheTakamas I agree!!!
TheTakamas totally! i share the heck out of his videos!
TheTakamas I would like your comment but it’s at 69 likes and I don’t want to disturb it
thanks guys
I have Escoffiers cookbook and also the classic Ali Bab. They are not easy to decipher so I really appreciate watching these practical demonstrations.
How do you mean? Isn't it straight up recipes? Do you've the French version and doesn't spreak French maybe?
trefod I googled “Ali Bab” and didn’t really find anything cooking related. Can you further explain what it is? Thanks
@@sungod86 i dont know about these in detail, but old recipes often times didn't have times or temperatures, it just said 'cook until golden-brown, soft etc.
@@jrowe9301 I think that's it exactly. In a Book like Escoffier, the recipes are derivitive. And you have to know a lot of basic techniques. It is very different than a modern cookbook, where every recipe includes a list of ingredients and step-by-step instructions.
Very nice examples of uses of the 3 base dressings. Love the roasted beetroot and onion salad. I've never roasted an onion for a salad.
We made the third dressing in the book, with the hard boiled eggs, quit often when I was young. We used to add spring onion to it.I am now almost seventy and recently started to use the sauce again and I love it.
Seriously! Stephane deserves a million plus subscribers! I'm a huge fan! Stephane, you should do a biography video, tell us about yourself, your experiences cooking... How you learned, experiences, etc... You are the coolest! Escoffier would've been proud! :-) thank you for your videos! You inspire me my friend.
You are an Artist, and feel like a friend. This is an inspiration for my Summer ahead. I love beets, onions, vinaigrette, mustard, tomatoes, real mayonnaise. I have not done celeriac much. at all.
Ooh! This summer, I'm focusing on salads, with veggies, all the colors of the rainbow. Experimenting with dressings. This looks incredible! 😘
Merci 🙂👨🏻🍳
More salads please! My family has salads every single day, some variety would be nice...
Stephen I'm just going to say your pronunciations are always the best. I still adore the way that you speak so clearly.
@Kwiene Makeda home boy
Fantastique! You are a great teacher! Thank you. This salad plate is now on my “someday” list.
thanks
This is absolutely fantastic. YOU are absolutely fantastic. Vive la cuisine française!
I have made everything but Mayo has been my nemesis until I watched Matt Delauder making keto mayo. Now I'm a pro!!
In the 5:00th minute mark & the 6:30th minute mark, wouldn't olive oil be nicer/healthier? Love your work, Chef Jean!
this is gold for salad lovers :D thank you
🙂🙂👨🏻🍳👍
This looks like a million salad. Thank you for showing and sharing.
Beautiful salad and dressing! 👩🏽🍳♥️
Thanks they worked really well🙂
Salut Stéphane, c'est un très beau plateau de salade composée 🥗👍👍👍🧡🧡, un vrai chef-d'œuvre pour des occasions spéciales! Merci beaucoup d'avoir tant travaillé uniquement pour nous montrer des sauces diverses!
Alan Au always a pleasure . thank you🙂👨🏻🍳
Bravo 👏 what an amazing dish! Also a beautiful kitchen you are working in! thank you for your teachings!
cheers 🙂👨🏻🍳
I love your kitchen in the background
Great Plate!!!!! Very Interesting!!
What a great looking salad. Cheers!
Thanks 🙂
Wow! What a beautiful rustic kitchen!
I really learn a lot this video and some of recipes I'm using already in my weekly menus.
I have discovered Escoffier thanks to you. Merci beaucoup.
always glad to held 🙂
An excellent salad dish sir,will have to save the video for our summer days outside.I'm thinking,salmon as the main and ciabatta bread with your salad dish...."voila"
Love what he does and his approach to delicious food! Smashing!
Really Beautiful. I look forward to having this Salad very soon. Thank you for your Great Demonstration,. I have never had the Root of Celary, As I never have even seen the Root before would it be ok if I used very thinly sliced. Celery sticks. . I grew Celery. Rather I tried to grow it but it was very difficult. . It rotted . Best for me to buy it,
I will try the sticks & do my best . Thank you for your delicious looking sauce. It is great to see into the bowl. One can see the tiny amounts of ingredients add up to a delicious sauce from the tiny grains of salt & pepper to the small amount of mustard & so on until you had a lovely bowl of Dressing. .
Thank You once again for your Lovely Meal. Your Lovely Salad, which I love, As I am Vegetarian I would love to see some vegetarian meals. I try to make some myself & I try to add some tinned beans in the app sense of fish which I do eat , I will use Lentils as well . But I would love some good healthy vegetarian food please. Regards. & Greetings from Ireland ☘️☘️☘️
I will give a try to this recipe soon.
Good morning chef
You inspiring me every day Chef
Love the recipie and your kitchen.
Well done Stephan!
This is party fare. Very elegant. Merci.
Your cooking has enhanced my knowledge exponentially really appreciate your help
Salad looks delicious! Need to find Celeriac.. You are such a good instructor! Thx
mmallay I am in Ohio and usually Meier store carry Celeriac
@@reneehorn5257 Hi Renee, Thank you for the tip! I'll track it down.Thx.
Many grocery stores have them just labeled as 'celery root'.
@@scottr939 Must to look harder. Never really looked for celery root before.. Thx
Its wonderful just as he has done, or simply peeled and rubbed with lemon and slices with other veggies for a platter with dip. Best of all, I love it roasted in chunks with carrots, parsnips, onion, broccoli stems and Brussels sprouts. It holds its own. Yum!
Hi Stefan,
I propose to slice the tomaties with a Berkel slicer. You get them super thin.
very nice! restaurant quality that's for sure!
The salad platter looks really amazing and I am sure it tastes equally good. And this salad is very healthy too.
Thank you Stéfane for all your efforts.
I busted out laughing when you went GRRRR when trying to grind that manual grater hahah
So simple. Thank you chef
wow impressive can't wait to make some of these....especially that cream one....yummmm on vegies. Thanks for sharing. I will never buy another store bought mayo etc....What kind of mustard are you using? I just wanted to eat that....drooling.
glad you liked I am using dijon mayonnaise
Lovely. Esscoffier has lots of great salads in le guide.
Classy, beautiful food! Merci beaucoup!
Beautiful kitchen ...
looks very nice
Beautiful, I'm so gonna show off with this on the next family reunion. Thanks
👍
Looks great, I'd love a nice large serving😊
Love you kitchen..Wow💖💖💖💖💖💖💖💖💖💖💖💖💖
Looks delightful to me! Thank you!
Awesome, I like your voice which sounds salivating all the time...
Masterpiece, as usual
I could eat that whole platter right now! :-)
Really very good sir ..thanks for this video 🙂🙂
Absolutely mouth watering!!! Brilliant!!
I loved this special salad. I will prepare it of course.
I have recently bought a Complete Robuchon cookbook. Im really into that stuff! Take me to learning how to cook like a pro! 😅😂
books are great for learning so good move 👍👨🏻🍳
Love your videos ❤️
I am from India ❤️❤️
I love your all recepi chef👍👍
finally you got truly nice kitchen ...
I just came across your channel. I had that book years ago. I don't know what happened to. Thanks for the link.
4th Au lard, with its association with dandelions explains to me where we got our hot, spinach-salad dressing. I’d always wondered why spinach got it’s own unique dressing.
Beautiful
Looks delicious!!
Excellent, Thank you
Stéfane, you make great cruditées!
Gorgeous!
Incroyable!! Merci!!
🙂👨🏻🍳
Wow! Great channel! Good english 😊 I wish you all the best. Keep doing amazing content :)
thanks a lot
I’m drooling.
😄
Looks so delicious!
Hope you have left Stone Age and can upload more from France.
Celeriac is a wonderful vegetable that is not used enough. It can be a bit of a pain to peel though.
What else can we use besides beets? Hate beets, no matter how you dress them; however, HOWEVER…. I love this channel, therefore, I must try it.
kon-son-trait :) geat video and very helpful
Thank you for the recipe looks great. What can I put instead of raw egg in the sauce?
You can use hard boiled egg yolk instead. I think Stephane used this technique in a video about rémoulade sauce.
I’d like to do this ala carte. Stating with the beet and onion.
you can definitely design one person places with a more modern look coding what salad you like 🙂👍👨🏻🍳
Thank you!!!
Great idea thank you
Very interesting 🤗
I miss my old Mouli Legume. I made a good many big composed salads with it; and its much less of a bother than setting up a Robot Cuisine.
Thank you
does anyone know what you call the wall finish please? i love the rock look. im going to be getting something new and I would love to look that up
👍 enough said!
This is not a salad I would be craving for. Love your channel though. Good too see all varieties of food.
Tu as déménagé? quelle belle cuisine!!!
juste en voyage en france en ce moment
I wonder if a little horseradish in the beetroot dressing would complement the mustard?
sounds pretty good, I think it would.
It probably depends on the mustard. Mustard contains some of the same 'pungent' chemicals as horseradish, and the strength of each can vary. Some prepared mustards already have added horseradish in them. If you like extra strong sharpness, then go for it.
It’s mushroom season near us, do you have a creamy mushroom soup you can recommend?
maybe an idea for a recipe soon 😋😉
@@FrenchCookingAcademy I've just made one this afternoon...made it with rice cream (crème de riz) and porcini....
A good idea for you Stéphane! the one I've made is so consistant that I couldn't eat anything after that! Je suis calé jusqu'à demain!!!
What's with the cayenne pepper? Cayenne in quiche Lorraine, cayenne here too.
I've tried the beetroot salad as a separate whole salad. We don't get celery root in my country. Is there a replacement for celery root?
Cayenne pepper, Chef John would be proud.
Gregor Miller I thought the same thing
Lurv lurv lurv chef John
I'm unfortunately always confused by your thick cream. What should I look for in the States?
What would you suggest using instead of beetroot? It is not uncommon for people to be allergic to beetroot...
A platter with a lil chicken mixed with the mayo dressing, cabbage fine shredded with mustard cream, for something with color? Red onion and asparagus with the other dressing
Yeah man!
I've got a question. When you say "heavy cream" do you mean Creme fraiche?
here i use crème fraîche or standard liquid cream i was meant to type heavy whipping cream
9:40 Wa wa wee wa .. lol never change
am looking for a cooking school,i live in paris..Are you offering some classes?
not at the moment have you consider online classes ?
French paper thin tomatos, Japan: hold my beer.
Ha, ha - that is so funny at so many levels.
😋😋😋